Podporiť čarovnú poličku je možné prostredníctvom zobrazovania reklám. Zvážte prosím možnosť vypnutia adblocku a pomôžte nám prevádzkovať túto službu aj naďalej.
Vaša podpora je pre nás veľmi dôležitá a vopred vám ďakujeme za prejavenú ochotu.
Predať knihy
Roberta’s Cookbook EN
1x
Roberta’s Cookbook EN Book: Roberta’s Cookbook EN
4 stars - 1
The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country” which began as a pizza place and quickly redefined the urban food landscapen releases its highly anticipated debut cookbook. When Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.
  1. Knižky v cudzom jazyku

Roberta’s Cookbook EN

Carlo Mirarchi

Roberta’s Cookbook EN

Carlo Mirarchi

Na túto knižku aktuálne nikto nečaká, máš záujem ty?

Aktuálne nikto neponúka túto knihu.

Pozrieť cenu novej knihy na
martinus.sk artforum.sk bux.sk heureka.sk

Chcem predať túto knihu

Chcem si kúpiť, pošlite mi notifikáciu o novej ponuke

Doplnkové info

Popis knihy

The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country” which began as a pizza place and quickly redefined the urban food landscapen releases its highly anticipated debut cookbook. When Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.

Našli ste chybu?